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International Cuisine by Jeremy MacVeigh (2008, Hardcover)

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Características del artículo

Estado
Como nuevo: Libro en perfecto estado y poco leído. La tapa no tiene desperfectos y si procede, con ...
ISBN
9781418049652

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Product Identifiers

Publisher
Delamr Cengage Learning
ISBN-10
1418049654
ISBN-13
9781418049652
eBay Product ID (ePID)
63468569

Product Key Features

Number of Pages
557 Pages
Language
English
Publication Name
International Cuisine
Subject
Regional & Ethnic / International, Careers / General, Methods / General, Industries / Food Industry
Publication Year
2008
Features
New Edition
Type
Textbook
Author
Jeremy Macveigh
Subject Area
Cooking, Business & Economics
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
60.7 Oz
Item Length
11.1 in
Item Width
8.9 in

Additional Product Features

Intended Audience
College Audience
LCCN
2008-924153
Dewey Edition
22
Reviews
I would not omit anything from the table of contents. There isn't anything like this text on the market currently, which makes it a unique product. I like that there are both contemporary and traditional recipes included within the text. The format as indicated in the outstanding features section of the proposal seems comprehensive. I found the listing of cuisines to be very representative of and quite inclusive of world cuisine. This text would fulfill many of my needs., I think a comprehensive text of this kind would be very useful. I found the Table of Contents covered all the necessary subject matter. This text clearly and effectively presents world cuisine in a comprehensive manner. This text would allow students to see the connections between different ethnic cuisines, the interaction that takes place when one country occupies another and how food is an interactive experience., I would not omit anything from the table of contents. There isnt anything like this text on the market currently, which makes it a unique product. I like that there are both contemporary and traditional recipes included within the text. The format as indicated in the outstanding features section of the proposal seems comprehensive. I found the listing of cuisines to be very representative of and quite inclusive of world cuisine. This text would fulfill many of my needs., I think it is a great idea to include American Regional Cuisine in a book on International Cuisine.I would not omit anything from the table of contents. There isn’t anything like this text on the market currently, which makes it a unique product. I like that there are both contemporary and traditional recipes included within the text. The format as indicated in the outstanding features section of the proposal seems comprehensive. I found the listing of cuisines to be very representative of and quite inclusive of world cuisine. This text would fufill many of my needs., I would not omit anything from the table of contents. There isn’t anything like this text on the market currently, which makes it a unique product. I like that there are both contemporary and traditional recipes included within the text. The format as indicated in the outstanding features section of the proposal seems comprehensive. I found the listing of cuisines to be very representative of and quite inclusive of world cuisine. This text would fulfill many of my needs., This is exactly the type of text I am looking for. The outline covers a wide variety of cuisines and cultures that would allow this text to be used as reference material in multiple classes. The Table of Contents seems to cover every area that I would need it to cover for my class and then some. Furthermore, the way the author writes about organizing the information, a section on ingredients, another on cooking methods/techniques and a glossary of terms will really solidify the information for the reader. I would love to adopt a text such as this. One great strength of this text is having a blend of academic (cultural) information and recipes, and including information on ingredients, cooking methods and a glossary of terms in each section. This is exactly the type of text I am searching for.
Illustrated
Yes
Dewey Decimal
641.59
Table Of Content
Section I: Major European CuisinesChapter 1: French CuisineChapter 2: Italian CuisineChapter 3: Iberian Cuisine (Spain and Portugal)Chapter 4: Cuisine of the British IslesChapter 5: German CuisineChapter 6: Greek CuisineChapter 7: Scandinavian CuisinesSection II: Major Asian CuisinesChapter 8: Northern Asian CuisinesChapter 9: Chinese CuisineChapter 10: Indian Cuisine Chapter 11: Southeast Asian CuisinesChapter 12: Japanese CuisineSection III: Major American Cuisines Chapter 13: Mexican CuisineChapter 14 : South American CuisinesSection IV: Other Major CuisinesChapter 15 : African CuisineChapter 16 : Australian CuisineChapter 17: Middle Eastern Cuisine
Edition Description
New Edition
Synopsis
International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructors manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in todays diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized providing detailed information about cuisines in an easy to follow manner. International Cuisine provides comprehensive coverage exposing students to major cuisines around the world., International Cuisine is the only available book that covers all of the major cuisines of the world in a single textbook with additional instructor resources to aid in instruction, such as comprehensive instructor's manual, online companion, and robust electronic classroom manager, which includes PowerPoint slides, lesson plans, and a computerized testbank. Written for students and professional culinarians, this book fills the gap between the foundations laid by the introductory textbooks and reality in today's diverse kitchens. Included are sections on the influences that have contributed to the development of each cuisine, foreign culinary terms commonly used, and sub regions found within the cuisines. The chapters are clearly organized providing detailed information about cuisines in an easy to follow manner. International Cuisine provides comprehensive coverage exposing students to major cuisines around the world.
LC Classification Number
TX725.A1

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